The quality of sensory and preservation and remanet microbe of fresh and cooked beef treated by different ultra high pressure was investigated.
研究了不同超高压处理对鲜、热牛
观特
、保藏和残存微
物彩响。
The quality of sensory and preservation and remanet microbe of fresh and cooked beef treated by different ultra high pressure was investigated.
研究了不同超高压处理对鲜、热牛观特、保藏和残存微物彩响。
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